Dried immortelle bunch

Luka Šarić gathers wild oregano on the dry meadows above Lovinac, dries it in a thin layer and leaves it unground. It is sharper than garden oregano.

Ana Jurić grows this sage near Benkovac and shade-dries it the day she picks it. The flavour is strong, so a dish needs only a few leaves.

The Radin family near Buzet dries young rosemary sprigs whole. A whole sprig releases its scent slowly and is easy to lift out of the dish.

Winter savory is sharper than oregano and holds up through a long simmer, so it goes in at the start. The Radin family near Buzet cuts it just before it flowers and dries it in an airy loft.

Irena Horvat near Klanjec dries the lavender slowly in the shade and only then strips the flowers from the stems. The scent is strong, so half a teaspoon is enough for a whole tray of biscuits.